Recipe: Yummy Chicken tikka /paratha with aloo ki tarkari

Chicken tikka /paratha with aloo ki tarkari. Great recipe for Chicken tikka /paratha with aloo ki tarkari. #luxurymeal Luxury meal ka matlab mehnga khana hargiz nahi Kum budget mein bhi buhut acha khana tyyar ho jata hai Yaha tikka parath pane ke liay. If you have left over aloo ki tarkari, you can dry it out at high flame and make aloo samosas. Prepare Aloo ki Tarkari: In a wok,add cooking oil,mustard seeds,nigella seeds & mix well.

Chicken tikka /paratha with aloo ki tarkari Urdu cooking recipe of Tarkari Aloo , learn easy method to make it, This recipe has all the ingredients of it, with easy step by step instructions and methods to make it and cook it. Tarkari Aloo is a Pakistani Vegetable, and listed in the Pakistani Sabzi. Other Urdu cooking recipes and video cooking recipes are also available online. You can cook Chicken tikka /paratha with aloo ki tarkari using 35 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chicken tikka /paratha with aloo ki tarkari

  1. You need of For chicken tikka marination.
  2. It's 2 pcs of ran tikka.
  3. It's 3 tbsp of dahi.
  4. It's 1 tsp of adrak lehsun paste.
  5. Prepare 1 tsp of garam masala powder.
  6. It's 1 of lemon juice.
  7. Prepare 2 tbsp of tikka masala(i use my homemade tikka masala).
  8. It's of For paratha.
  9. Prepare 2 cup of maida.
  10. Prepare 1 tsp of oil 1tsp salt.
  11. Prepare of For green chutney.
  12. You need 1 of / bunch hara dhaniya.
  13. You need 1/3 bunch of podina.
  14. Prepare 1 clove of lehsun.
  15. You need 2 of hari mirch.
  16. It's 1 tsp of zeera.
  17. Prepare 2 of lemon juice salt to taste.
  18. Prepare of For dahi chutney.
  19. Prepare 1/2 of dahi.
  20. You need 2 tbsp of green chutney(uper de hoi hai).
  21. Prepare to taste of Salt.
  22. It's 1/2 cup of oil for tikka frying.
  23. Prepare 1 cup of oil for puri paratha frying.
  24. Prepare of For aloo ki tarkari.
  25. It's 2 of nedium aloo.
  26. Prepare 2 tbsp of oil.
  27. It's 2 tbsp of dahi.
  28. Prepare 1 tsp of zeera.
  29. It's 1 tsp of kalongi.
  30. You need 1 tsp of rai dana.
  31. Prepare 1 tsp of haldi powder.
  32. It's 1 tsp of lal mirch powder.
  33. You need to taste of Salt.
  34. You need 1 of small tomato.
  35. You need 2 of hari mirch.

Learn how to make best Aloo Ki Khatti Meethi Tarkari Recipe, cooking at its finest by chef Gulzar Hussain at Masala TV show. Check all the Pakistan Cooking recipes in Urdu of Masala TV. Also Check Aloo Ki Khatti Meethi Tarkari Recipe, ingredients and complete Method. Slice the baby potatoes in round.

Chicken tikka /paratha with aloo ki tarkari step by step

  1. Tikka pcs ko wash kark marinate kar le adrak lehsun dahi ar tikka masaley ke sath. And 2 hours kliay rest dein.
  2. Aik pateele mein pani garam karein or chicken ko45 minute ke liay steam karen or jo masala buch jaey us ko alag kar ke rakh lein baad ke liay.
  3. Jub chicken steam ho jaey or gul jaey tou nikal kar thanda kar le.
  4. Chicken steam krne ke baad jo pani reh jaey use corn starch dal kar pakale tikka sause tyyar ho jaeyga.
  5. Jo masala chicken se bacha tha marination ka us mein thora sa corn starch or pani mix karen.
  6. Ab karahi mein 1/2. Cup oil dal kar garam karen.
  7. Ab bache ho masaley mein thandi ki hoi chicken ko dip kar ke fry karen.
  8. Khob acha sa golden fry karein.
  9. Jultey hoey koiley ka dum lagaden chicken tikka tyyar hai.

In a pan, heat oiland fry potatoes. When potatoes turn golden brown, add tomatoes, red chili powder, cumin seeds, and turmeric powder, salt, mustard seeds, coriander powder, and cover and let it cook on low flame. When potatoes tender, add yogurt, finely chopped green chilies, chaat masala mix and well. Aloo tikki, also known as Aloo ki tikkia or Aloo ki tikki, is a snack originating from the Indian subcontinent; in North Indian, Pakistani, and Bangladeshi preparation, it is made of boiled potatoes, peas, and various curry spices. "Aloo" means potato, and "tikki" means a small cutlet or croquette in Hindi-Urdu and Marathi. It is served hot along with a side of saunth, tamarind, and coriander.

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